Beef dishes are a good idea for a filling and exquisite dinner. They somehow always seem s a little bit more sophisticated than fish or chicken dinner. It is probably because, beef meat was always more expensive and thank to that have an opinion of high class. Well, not so long ago, when the times got tough, in many homes, it need to be a holiday or a special day, to have a beef for dinner. Beef stew, cutlets, roasts, or roulades – try our suggestions! Beef dishes are characterized by a strong, unique flavor. Depending on what marinade we use for beef, we can expect a different flavor composition. Beef dishes are so special that we do not prepare them too often – but it is worth knowing how to properly prepare steaks, burgers, or beef tenderloin!
Boef Bourguignon, France
there is nothing more typically French than boeuf bourguignon. The dish originated in the same region as coq au vin, which is Burgundy. Boeuf bourguignon is basically a stew made from beef braised in red wine, beef broth, and seasoned vegetables including pearl onions and mushrooms. Originally a peasant dish, now a staple in French restaurants around the world. Traditionally, the cheap cuts of meat would be soaked in wine for two days to intensify the flavors.
Beef Stroganoff, Russia
One of the most popular dishes from Russia. Created somewhere aroundmid-19th-century. The beef is cut in strips and cooked in a rich sauce with sliced mushrooms and onions that are cooked with beef stock and thickened a with sour cream, for that characteristic creamy texture. The dish is traditionally served with egg noodles but goes equally well with either rice pilaf, or mashed potatoes.
Beef wellington, UK
Everybody knows how this dish looks, but not many are confident in making it at home.Whole filet of beef that is coated with a pâté and duxelles (a combination of minced mushrooms, herbs, and shallots). The mixture is then wrapped in puff pastry and baked in the oven. The meat inside, should be perfect medium rare done. Traditionally, slices of beef Wellington are accompanied by madeira sauce. During the 1960s, it became hugely popular in North America, even more so than in the United Kingdom. Till this day, it is one of the difficult dishes to master.
Chili con carne, USA
An original American dish made only in a few places in Mexico to cater to the tourists. Chili con carne is a meat-based stew containing ground beef, hot chiles, seasonings, and water, tomatoes, although the ingredients that may be use, of course vary through different locations. Today, chili con carne is a wildly popular dish throughout America, with variations such as Tex-Mex, New Mexico, and Cincinnati chili.
Steak Tartare, France
Steak tartare is an appetizer made with finely chopped raw beef (or horse meat in classic French version) that is seasoned with salt, pepper, Worcestershire sauce, and either Tabasco or mustard. The meat is combined with a raw egg yolk, capers, onions, parsley, and (occasionally) chopped gherkins. When served, steak tartare is usually accompanied by toasted bread, rye bread, or French fries.
Chateaubriand, France
The fancy name does not refer only to a cut of beef, but to a method used to grill or roast a thick cut of beef tenderloin. The dish was originally invented in 1822 for a French author, diplomat, and statesman Francois René Vicomte de Chateaubriand. When served in its country if birth, France, Chateaubriand will always be accompanied by a sauce – either a traditional red wine sauce or Béarnaise sauce (check my previous post about sauces). The steak is usually served with a side of roasted new potatoes or tiny chateau potatoes.
Picanha, Brazil
Picanha is a fresh cut of beef that is especially popular in Brazil. In the US, it is called sirloin cap, and in the UK, it is known as the rump cap. It is primarily used for churrasco (the Brazilian grilling method, when the meat is first grilled, then sliced off a skewer). This cut holds extraordinarily little fat in the meat, so it must be cooked perfectly to keep the soft texture.
Bistecca alla Fiorentina, Italy
this large T-bone steak served bloody rare. It is at least 4 to 5 cm (up to 2 in high) high and weighs at least 800g (over 28 oz) grilled over wood or charcoal fire and seasoned with salt. The meat is sourced from specific breed of cows, called Chianina, and it should be only between 12 and 24 months old.
Corner beef and cabbage, Ireland
Corned beef is salt-cured brisket of beef. The term comes from the treatment of the meat with large-grained rock salt, also called “corns” of salt. One pot dish, slightly reinvented by the Irish Immigrants to USA, in 19th century. Corned beef was similar in taste to Irish bacon, and it was inexpensive too. Every year, on March 17th (St. Patrick Day), you can eat it everywhere.
Chicken fried steak, USA
staples of the Southern U.S. cuisine called chicken fried steak contains no chicken at all, contrary to the name. very thin, breaded, and fried cut of beef that is traditionally served with a side of mashed potatoes and accompanied by creamy gravy. In the old days, the cut of beef was quite inexpensive and tough, usually round steak, but today many restaurants use more expensive cuts such as tenderloin and rib-eye.
Steak and kidney pie, UK
Classic British dish that incorporates beef steak and kidneys that are cooked inside a flaky, buttery pastry shell. Originally prepared with a suet pastry, today it is usually made with butter puff pastry, with a use of: beef, lamb, or pork kidneys. The combination of tender beef meat, earthy-flavored kidneys, and flavorful gravy inside the pastry make this pie one of the favorite traditional British delicacies that is still found in numerous pubs throughout the country.
Sauerbraten, Germany
This is the traditional German pot roast. Chuck and bottom round are most favored cuts for this one pot dish. The secret key to a perfect sauerbraten is in its extensive marinade (red wine, tart vinegar, and spices), which tenderizes the meat infusing it with sharp, tangy flavors. The remaining cooking liquid is whisked into einbrenne (roux), and reduced into a thick, brown gravy. Sauerbraten is traditionally served with German favorites such as spätzle egg noodles, bread dumplings, or boiled potatoes and a side of braised or roasted red cabbage.
Espetada, Portugal
Espetada is a traditional Portuguese dish and a specialty of the island of Madeira. Large pieces of beef marinated (in salt and garlic), then skewered on a bay leaf twigs. The stick is placed over hot coals until the meat is perfectly cooked. Espetada is often served with the skewer hung vertically from a hook, so that the flavorful juices can drip down onto a plate filled with thick-sliced, crusty bread.
Guláš (Goulash), Hungary
Traditionally hearty meat stew served with a dark red sauce that is heavily seasoned with paprika. It usually consists of beef, pork, or game meat, browned, and simmered together with onions for hours until the broth thickens. There are numerous varieties of this rustic dish, including the ones with different meat cuts, thicker and thinner broth types, potatoes, caraway seeds, marjoram, and even sausages and mushrooms.
Rouladen, Germany
Rouladen are traditional German meat rolls. The rolls are usually made with long and thin beef steaks, seasoned, and covered on one side with a layer of sharp German mustard. Traditional stuffing inside Rouladen usually incorporates thin strips of bacon and sliced pickles, but there are many different regional combinations which might include carrots, onion, or bread. The steaks are typically rolled into small logs and secured with toothpicks. Quickly seared on all sides, then braised in a savory mixture of wine and vegetable or meat broth. The same broth thickened with flour, is usually used as the base for a velvety sauce accompanying the rolls. Potato dumplings braised red cabbage, mashed potatoes, spätzle, different vegetables, or soft-boiled potatoes can all be served as side dishes with this German classic.
Pepper steak, China- USA
classic Chinese American dish consisting of sliced strips of steak that are seasoned with a hefty dose of freshly ground pepper. The dish is believed to have origins in the Chinese province of Fujian, where pork was originally used instead of beef. Today, the beef is usually prepared with bell peppers and sliced onions, often with a side of rice or noodles.
Bitoque, Portugal
traditional Portuguese dish which involves a lean fried steak. Sunny side up egg on top is an absolute must. Commonly accompanied by fries, rice, and a variety of salads. Served as well with a mustard sauce. Bitoque is one of the most common lunch options for many Portuguese people and can be found on the menus of many traditional restaurants across the country.
Fraldinha (Flank steak), Brazil
Fraldinha or flank steak is a meat cut that is traditionally used for churrasco. This beef cut is long and thin, full of connective tissue. This strong marbling is the reason why the meat is traditionally cut against the grain. The preparation of Fraldinha is amazingly simple. The piece of meat is skewered, salted heavily on both sides using rock salt or course kosher salt, and then placed directly over the hottest part of the fire for a few minutes on each side. It does not take long, for the meat has a browned crust at the edges, while the middle remains pink. It is best to top this meat with a strong and vinegary salsa.
Zrazy wołowe zawijane, Poland
Traditional Polish dish consisting of thin beef slices which are wrapped around a filling, then seared and braised. Usually covered with mustard and stuffed with bacon, pickles, and onions, even though the filling may vary depending on the location. Other variants of the dish are stuffed with sauerkraut, horseradish, breadcrumbs, or herbs, wild mushrooms, and cream. Beef roulades are served with thickened cooking sauce and served with a variety of side dishes, like: rice, potatoes, beet salad, cabbage, buckwheat or barley kasha, potato dumplings.
Matambre relleno, Argentina
Matambre relleno or “matambre arrolado” is the Argentinian rolled and stuffed meat dish. The beef is butterflied, filled with diced vegetables, hard-boiled eggs, then rolled and grilled. Matambre relleno has become a dish that is also commonly prepared in Argentinian households, where is served hot or cold. The steak is usually cut before serving to display the decorative fillings, while the traditional Argentinian chimichurri sauce is served on the side.
Spaghetti and Meatballs, USA
Contrary to popular belief, this is not an Italian dish. In fact, it is created fully, here in America by Italian immigrants who came to America in the 19th century. Canned tomatoes were used to prepare a rich marinara sauce with garlic, oil, and tomatoes. Spaghetti pasta, as the only one available was incorporated into the dish making. Combined with flavorful, big meatballs, this hearty meal was created as one of the true symbols of Italian American cuisine, although the dish is not Italian in origin.
Meatloaf, Worldwide
(Faschierter Braten, Meatbread, Vleesbrod, Rulo Stefani, Asado Aleman, Pulpeta, Sekaná, Farsbrød, Lihamureke, Hackbraten, Faschierter Braten, Falscher Hase, Rolo, Stefánia Szelet, Polpettone, Kafta, Kofta, Klops, Rolat, Albondigón, Empotido, хучмал, Pieczeń Rzymska, Bobotie, Köttfärslimpa, Dalyan Köfte, Giò, Pain de viande) the list of names in so many languages speaks for itself. Simple, old meatloaf, but so beloved and appreciated in so many countries, in so many cultures. It is made with a substantial amount of minced meat, most beef and pork. Traditionally mixed with eggs, for the “glue” properties. There are many additional ingredients, like: chopped onions, garlic, cheese, hardboiled eggs, cilantro, spices, and many more, depending on geographical location. Typically, it is baked in a special mold or formed by hand in the popular shape of a log. Served slices, with gravy and mashed potato.
Steak au poivre, France
Classic French dish consisting of a beef steak (beef top-loin (strip), or Filet Mignon) that is coated in crushed peppercorns and pan fried. It is served with a sauce that is made in the same pan that the steak was cooked in. Typically, the dish is accompanied by potatoes and a salad on the side.
Asado, Argentina
Asado (lit. roast; roasted) is so much more than just meal. It is a social and culinary event of outdoor cooking, shared aby friends and family. Wildly popular In Argentina, Chile, Uruguay, Paraguay, an in several other South American countries. The meat (beef, pork, chicken, chorizo, and morcilla) is cooked on a special brick-built grill called “la parrilla”, and the fire can either be made with charcoal (parrilla al carbón) or wood (parrilla a leña) which is more typical for the countryside, that indicates a more rustic, traditional style of grilling. The beef is served in amazingly simple way, simple with bread, chimichurri sauce and the simplest green salad of lettuce and tomato tossed with oil and salt.
Vaca atolada, Brazil
Brazilian dish, that translated literally to “cow stuck in the mud” prepared with beef ribs, garlic, onions, tomatoes, parsley, cassava, chili peppers, and (if available) ground colorau (urucum seed). The marinated meat is cooked and drenched in a thick sauce, that is give it the name. the finish dish served with white rice, while fresh green salads are often served on the side. Vaca atolada is especially popular in the inner regions of Brazil, particularly the state of Minas Gerais.
Steak Diane, USA
steak Diane generally involves of a tender piece of beef such as tenderloin or strip steak that is pan-fried and served with a sauce made with pan juices, shallots, Dijon mustard, Worcestershire sauce, butter, and beef or veal stock. Today this dish already has a “retro” dish label, but it was at the peak of its popularity in the 1950s and the early 1960s, especially in New York. Nevertheless, the flavor is still great, and it is a dish worthy of refreshing.
Brasato al Barolo, Italy
Beef is marinated together with Barolo wine and vegetables (carrots, celery, and onions), as well as herbs and spices that typically include bay leaves, cinnamon, or cloves. The beef is seared and gradually braised in the marinade before it is done, rested, and sliced, while the braising sauce is emulsified and is poured over the meat. The dish is usually served with mashed potatoes or polenta on the side.
Pot roast, USA
American dish that uses much tougher cut of beef that is seared in a pan and simmered in stock or its own juices. Simultaneously with the meat, vegetables such as carrots, onions, and potatoes are simmered together with oregano, rosemary, or thyme. After quite lengthy cook time, the effect is superb. Tough meat becomes fork tender and is amazingly delicious. Served with any starch side dish of your choice, and fresh greens. This dish is perfect for Sunday dinner, or for a cold day.
Carbonade, Belgium
traditional Belgian dish made with beef and dark beer. Often referred to as ”carbonade flamande” or “stoverij”. It transforms simple ingredients, into a rich and hearty dish. Thyme, garlic, and bay leaves are used for extra layer of flavor, while slices of mustard bread are sometimes added in order to thicken the sauce Although beef is the main ingredient in carbonnade, the crucial element for the dish is traditional Belgian dark beer. It gives the dish specific sour and coarse flavors that goes perfectly with sweet onions and tender beef.
Beef and Guinness Stew, Ireland
Traditional Irish stew is made with cubes of beef, onions, bacon, tomato paste, stock, Guinness stout beer, and vegetables (mainly carrots, potatoes, and celery). The stew is flavored with bay leaves, thyme, salt, garlic, and black pepper. The flour is used to thicken the sauce. It needs to be cooked very slowly over low heat, to allow all the flavors truly combine. Beef and Guinness stew can be served with biscuits or Irish soda bread on the side. Traditionally is prepared on chilly days or for St. Patrick’s Day.
Lomo saltado, Peru
This dish holds its status as one of Peru’s most loved dishes. Marinated and stir-fried slices of sirloin or beef tenderloin, onions, yellow Peruvian chilis, and tomatoes. The dish is typically served with French fries and rice. Today, there are many variations on the dish, so beef can be replaced by chicken, when it is called pollo saltado. In case, where the potatoes are replaced with noodles and vegetables, it is then called “tallarin saltado”.
